I never make this the same way twice, but this is pretty close to the basics. I’ve done it with no meat, or with other meat (maple bacon was yummy), no beans, added other spicy veggies- you can play with it however. It’s fundamentally Your Favorite Chili Recipe with pumpkin replacing some of the tomato sauce. Use a masala mix and coconut milk instead of tomato sauce and it becomes pumpkin curry?
- 1 can pumpkin puree (make sure it’s not pumpkin pie mix)
- 1 lb pork sausage
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 med yellow onion, diced
- 2 med tomatoes
- 1 small can tomato sauce
- 2-4 cloves garlic chopped
- 1 can kidney beans, drained (or two cups cooked)
- 2 cups milk (or broth)
- Seasonings: Salt, pepper, chili powder (or chili seasoning mix), powdered sage.
In a frying pan, crumble and brown sausage. If it isn’t pre-seasoned, mix in some pepper and sage as it cooks.
Add garlic and onion, and cook until tender. Drain.
Chop peppers into 1/2 inch-inch pieces. It can be tasty to roast them first.
Chop the tomatoes and rinse.
In a soup pot, heat pumpkin and milk.
Add tomato sauce, peppers, tomato, beans and meat mix, and simmer.
Add spices to taste. Eat!
Goes REALLY GOOD with cornmeal biscuits.